Name: Pink smokey pork noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 130 g pork smoked fillet; 1 egg noodles packet; 4 aubergine baby, sliced lengthways; 2 carrots peeled, sliced lengthwise; 1 garlic large cloves, thinly sliced; 1 onion wedges; 1 beetroot peeled, grated; 1 Tbs fresh chillies 573; 1 Tbs peanut butter crunchy; 1 Tbs soy sauce; 1 Tbs tomato paste; 1 tsp vinegar balsamic; 1 tsp lemon juice; 1/2 tsp honey; 1 handful rocket leaves; salt and freshly ground black pepper to taste

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Ingredients (16)

130 g	pork — smoked fillet
1	egg noodles — packet
4	aubergine — baby, sliced lengthways
2	carrots — peeled, sliced lengthwise
1	garlic — large cloves, thinly sliced
1	onion — wedges
1	beetroot — peeled, grated
1 Tbs	fresh chillies — 573
1 Tbs	peanut butter — crunchy
1 Tbs	soy sauce
1 Tbs	tomato paste
1 tsp	vinegar — balsamic
1 tsp	lemon juice
1/2 tsp	honey
1 handful	rocket — leaves
	salt and freshly ground black pepper — to taste

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Method:

Over a high heat add to your pan the tomato paste, olive oil, garlic, peanut butter, soy sauce and honey.
Stir fry until fragrant and add a dash of water with lemon juice so that this does not stick to the pan.
Stir fry in the aubergine and carrots, turn heat lower to medium and let this simmer for about 15 min.
Add the onion and pork strips, let this simmer for about 10 min, followed by the noodles and grated beetroot.
Continue to stir fry for about 4 min. I added the beetroot last so that it does not colour the dish too much (without great success) and still remains crunchy.

When ready dish into bowls and top with rocket, a dash of balsamic vinegar and oil, season with salt and pepper to taste.

Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.